Protein Cheesecake
Directions
- 1Add 800g of fat free cream cheese and 800g of Skyr to a big bowl.
- 2Add four whole eggs.
- 3Add 120g of vanilla whey protein powder.
- 4Whisk until smooth and creamy.
- 5Place a piece of parchment paper in a 30cm x 20cm baking sheet.
- 6Pour the batter into the prepared baking sheet and spread evenly with a spatula.
- 7Bake at 180°C or 350°F for 30-45 minutes or until the sides start to crack.
- 8Let cool for about half an hour until you can touch it with your hands.
- 9Refrigerate for at least four hours or overnight.
- 10Cut into desired shapes. The video shows cutting into eight equal pieces.
- 11Optional: Add two butter cookies (25 calories each) under each slice of cheesecake.
- 12Optional: Add raspberries on top.
Ingredients
- 800 g fat free cream cheese
- 800 g Skyr/0% fat greek yogurt
- 4 whole eggs
- 120 g Vanilla Whey protein powder
- 12 g chocolate pudding powder
- 13 g PB2
- 1 banana
- 2 butter cookies
- 10 raspberries
Equipment
whiskspatulabaking sheet (30cm x 20cm)toothpick
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